Goan Fish Curry Rice
Goan Fish Curry Rice is a Goa Indian lunch dish made with pomfret or kingfish steaks, grated fresh coconut, dry red goan chilies, coriander seeds and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 35 min
- Calories (estimate)
- ~480 kcal
- Course
- Lunch
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 500g pomfret or kingfish steaks
- 1 cup grated fresh coconut
- 8-10 dry red Goan chilies
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 4-5 garlic cloves
- 1/2 inch ginger
- 4-5 kokum petals (or small ball of tamarind)
- 1 medium onion, sliced
- 2 tbsp coconut oil
- Salt to taste
Method
- 1Grind coconut, red chilies, coriander seeds, cumin, garlic, ginger, and a little water to a smooth paste.
- 2Heat coconut oil in a pot, sauté sliced onion until translucent.
- 3Add the ground curry paste and cook for 5-7 minutes until oil separates.
- 4Add 2 cups of water, kokum petals (or tamarind extract), and salt; bring to a boil.
- 5Gently add fish pieces to the simmering curry, reduce heat, and cook for 8-10 minutes until fish is cooked.
- 6Serve hot with steamed Goan parboiled rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
